Name: Vegetable Barley Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 cup pearl barley, rinsed; 1 can (14 oz / 400 g) diced tomatoes, undrained; 6 cups vegetable broth; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; 2 cups kale or spinach, chopped; Salt & black pepper, to taste; Optional: 2 tbsp chopped fresh parsley for garnish

Ingredients

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 red bell pepper, diced

1 cup pearl barley, rinsed

1 can (14 oz / 400 g) diced tomatoes, undrained

6 cups vegetable broth

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

2 cups kale or spinach, chopped

Salt & black pepper, to taste

Optional: 2 tbsp chopped fresh parsley for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant, about 2–3 minutes.

Add carrots, celery, and bell pepper. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.

Stir in the rinsed barley, diced tomatoes (with juices), vegetable broth, thyme, oregano, and bay leaf.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 30–35 minutes, or until barley is tender.

Remove and discard the bay leaf. Stir in the chopped kale or spinach and cook until wilted, 2–3 minutes.

Season with salt and pepper to taste.

Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

Author: Jessica
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups